Making method for loquat tea

A technology of loquat and loquat flower, which is applied in the field of loquat tea production, can solve the problems of large loss of nutrients and low utilization rate of raw materials, and achieve the effects of short drying time, rich beverage types, and accelerated production efficiency

Active Publication Date: 2014-12-03
山东航冠食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the defects of large nutrient loss and low utilization rate of raw materials in the existing tea production process, and provides a production method of loquat tea, which uses loquat tender leaves and loquat flowers as raw materials, enriches the nutritional components of tea, and improves raw material utilization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of preparation method of loquat tea, it adopts the following steps:

[0017] A. Raw material preparation: Pick the young loquat leaves with a length of 2cm, remove the yellow leaves and impurities mixed in when picking, and set aside, wash away the dust and other impurities on the leaf surface, reduce the pollution of harmful substances and the peculiar smell when the tea leaves are soaked;

[0018] B. Soaking: Put 10kg of young loquat leaves into 0.06% ascorbic acid solution, soak for 6 hours, rinse with water after soaking, drain the water, and soak a batch of young leaves in ascorbic acid solution, which can not only improve the quality of finished tea The active ingredients can also maintain the inherent color of young leaves;

[0019] C, loquat flower treatment: pick the loquat flower, remove the flower branch and receptacle, put it in a round bag, squeeze and rub it by hand for 10 times, then open the rubbed loquat flower to dissipate heat, an...

Embodiment 2

[0026] Embodiment 2: a kind of preparation method of loquat tea, it adopts the following steps:

[0027] A, raw material preparation: pick loquat tender leaves, tender mulberry leaves, buckwheat leaves with a length of 2-4cm, remove yellow leaves, impurities, etc. Odor when tea leaves are steeped;

[0028] B. Soaking: mix 6kg of young loquat leaves, 3kg of mulberry leaves, and 1kg of buckwheat leaves evenly, put them in 0.08% citric acid solution, soak for 6 hours, rinse with water after soaking, drain the water, and tenderize the raw materials The leaves are soaked in ascorbic acid solution, which can not only improve the active ingredients in the finished tea, but also maintain the inherent color of young leaves;

[0029] C. Treatment of loquat flowers: pick loquat flowers and wintersweet flowers, remove flower branches and receptacles, mix 9kg loquat flowers and 1kg wintersweet flowers evenly, put them in a round bag, squeeze and rub them by hand for 12 times, and then put...

Embodiment 3

[0036] Embodiment 3: a kind of preparation method of loquat tea, it adopts the following steps:

[0037] A. Raw material preparation: pick young loquat leaves, young leaves of mulberry tree, aster, and Ophiopogon japonicus with a length of 2-4cm, remove yellow leaves and impurities mixed in during picking, and set aside, wash away dust and other impurities on the leaves to reduce harmful Substance pollution and peculiar smell when tea leaves are steeped;

[0038] B. Soaking: Mix 7kg of young loquat leaves, 1kg of mulberry leaves, 1kg of aster, and 1kg of Ophiopogon japonicus evenly, then put them into 0.1% vitamin C solution, soak for 4 hours, rinse with water after soaking, and drain Dry the water, soak the young leaves of the raw material in the ascorbic acid solution, which can not only improve the active ingredients in the finished tea, but also maintain the inherent color of the young leaves;

[0039] C. Loquat flower treatment: Pick loquat flowers, chrysanthemums, and j...

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PUM

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Abstract

The invention discloses a making method for loquat tea. The making method is characterized by comprising the steps of performing raw material pickling, slitting, fermentation, fixation, rolling forming, microwave drying, stir-frying, shaping packaging and the like on loquat tender leaves and loquat flowers serving as raw materials. The loquat leaves and the loquat flowers which are pollution-free and wide in sources are made into health-protection tea beverage with characteristics of color, fragrance and flavor of tea, so that the beverage species is enriched; in a working process, the raw material leaves are subjected to color protection, so that the original color of the raw material leaves can be kept; various health-protection effects of harmonizing stomach, diminishing inflammation, reducing phlegm, eliminating inflammation, moistening throat, relieving cough, relieving alcohol, protecting liver, moistening lung, keeping young and the like are achieved.

Description

technical field [0001] The invention relates to a processing method of tea, in particular to a preparation method of loquat tea. Background technique [0002] Loquat is a plant of the Rosaceae Loquat genus, which originates in the subtropical region of China. Its flowers, fruits, leaves, roots and white bark of the tree can be used as medicine. Studies have shown that loquat flowers are rich in polysaccharides, flavonoids, ursolic acid, oleanolic acid and other biologically active ingredients, which have the effects of moisturizing the five internal organs, benefiting the lungs, and quenching thirst, helping to improve human immunity and regulate sub-health and other functions. However, due to the many fluffs on the surface of loquat flowers, which are not easy to remove, it is generally not necessary to eat them directly. Loquat flower contains 18 kinds of amino acids needed by the human body, nutrients such as vitamin C and anti-aging agents, and various medicinal ingred...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 刘永
Owner 山东航冠食品有限公司
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